Thai Curried Fried Rice with Fish {Guest Post}

While I'm gone visiting family in Montana I have a couple of very talented bloggers that will be taking my place. The guest post for today (Spicie Foodie) has brilliant photography and drool worthy recipes. From the first instant I set eyes on her blog I was addicted, I think you will be too!

As we are enjoying the cold, yet refreshing snowy weather (what a difference from sunny Southern California! *Burrrr*) please give a warm welcome to Nancy from Spicie Foodie...

~Spicie Foodie~

Hi everyone my name is Nancy and I'm a writer/blogger and photographer for Spicie Foodie.com, my website. I'm so happy to be guest posting for Katie while she is away. Thank you Katie and I hope you are having a good trip.

Today I want to share a recipe with you for fried rice. It isn't an ordinary fried rice but rather one bursting with the flavors of thai cuisine. The really great thing about this recipe is it's very quick and easy to make. A wok isn't needed and it is a great way of using up leftover rice. As a matter of fact leftover rice is what you want for fried rice.

I think some people are intimidated by making their own homemade fried rice. Perhaps the intimidation is brought on from kitchen failure, one that happens to many on their first fried rice attempt. You see, the secret to good results in fried rice is using leftover rice, or day old rice. Using leftover rice prevents the rice from sticking or becoming soggy. The leftover rice is drier so it will still absorb the flavors but not turn soft. As for what typeof rice to use, jasmine rice is a good choice. But it'll tell you a secret I've used long grain rice too, shhh don't tell anyone. Just make sure it is day old rice.

I don't own a wok so instead I use a large pan. It just needs to be a heavy pan or frying that won't stick. This curried rice is a little spicy but no need to worry as you can adjust it to your personal taste. I like to use my homemade red curry paste (recipe here) but commercial will also due. If using commercial curry paste be aware that different brands are different levels of spicy. You'll want to taste the paste then decide how much to add. Same goes for the fresh chiles, adjust to your taste.

Preparation:
Heat the oil in a wok or large frying pan. Once warm add the fish and cook all the way through. Next add the ginger, garlic, chile peppers, onion and carrots. Cook for 3 minutes, stirring often. Next add the bamboo shoots, curry paste, soy sauce and fish sauce. Cook for 1 minute or until the paste has dissolved. Turn the heat to high and add the cooked rice. Stir often to prevent burning and until all ingredients are combined.

Turn heat off. Toss in the chopped cilantro, mint and basil leaves making sure to well distribute them around the rice. Serve topped with crushed peanuts and lime wedges.

welcome + about me

Hi!! I'm Katie and welcome to my blog, Epicurean Mom! There are two things I love most in life; family and food ~ usually in that order. This blog is dedicated to both. My love of food started when I was young helping my mom in the kitchen. Now it's my turn to teach my daughters to experiment and enjoy the process of coming up with culinary creations of their own. [Read more...]